Indonesian Glazed Salmon

Indonesian Glazed Salmon

I have a pretty substantial cookbook collection. I flip through lots of pages and ponder many recipes.

My husband uses just one cookbook, The Barbecue! Bible. It’s been his “go-to” grilling book for probably 15 years.

He could go on and on about all that he’s learned, the techniques and tricks and temperatures for just about any kind of grill-able edible.

All I’ve gotta say is that the book is worth every penny for just one lil ol’ recipe: Ketjap Manis.

In English it’s called Indonesian Ketchup. I prefer to call it AWESOME sauce . It’s a sticky, sweet, flavor punch for grilling.

We use it exclusively on salmon. But, I have no doubt it would also be amazing on grilled pork and chicken and shrimp and beef and lamb and…

Ingredients List

  • 2 cups soy sauce
  • 1 1/2 cups packed brown sugar
  • 3/4 cup molasses
  • 2 cloves garlic, peeled and smashed
  • 2 slices of ginger, peeled and smashed
  • 1 tsp anise extract
  • 1 bay leaf
  • 1 tsp coriander
  • 2-3 lbs fresh salmon filet


Combine all ingredients into a heavy saucepan over medium heat.

Stir occasionally until sauce begins to boil, then reduce the heat to low

Allow the sauce to simmer and continue to stir for 5-10 minutes.

Pour the sauce through a strainer into a bowl or glass container to cool.  The sauce will continue to thicken as it cools and will be syrupy.

Start up the grill and bring to medium-hot.

Place salmon fillet skin-side down on a large piece of foil.  Fold the edges of the foil up to make a pan.

Drizzle sauce evenly over the salmon…you will not need all of the sauce.  I like to pour about a cup into a separate bowl to use for the salmon (this avoids the risk of getting raw salmon in the leftover sauce). The sauce will keep for a month in the refrigerator if tightly sealed. Just set it out to reach room temperature before using again.

Place foil with salmon on the grill and close barbecue lid. Cook for about 15 minutes or until fish is flaky and light pink. I like to pour brush on another layer of the sauce about half way through the cooking.

You can find tips for cook times and thickness of fillets here.